Papaya The Sailorman, Toot! Toot!
PREP TIME00 min
COOK TIME00 min
2½ oz. Havana 8-year-old rum
1 large handful of spinach leaves
7 ounces frozen papaya
6 tablespoons coconut water
1 tablespoon coconut palm sugar
½ cup ice cubes
Wedges of papaya and orange edible flowers, to garnish
High-speed blender and 2 short glasses
Place the rum, spinach, frozen papaya, coconut water, coconut palm sugar, and ice cubes into a high-speed blender. Blend until smooth. Add a few ice cubes to each glass and pour over the drink. Garnish with a wedge of papaya and some edible flowers.